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Chili Cornbread Salad




Source of Recipe


Internet


List of Ingredients




1 package of cornbread/muffin mix (8 1/2 oz)

1 can of chopped green chilies, undrained (4 oz)
1/8 tsp. cumin
1/8 tsp. dried oregano
1 c. mayonnaise
1 c. sour cream (8 oz.)
1 envelope ranch salad dressing mix

2 cans pinto beans, rinsed and drained (15 oz. each)
2 cans whole kernel corn, drained (15 oz. each)
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onion
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese


Recipe



Prepare the cornbread according to the directions.

In a small bowl combine the chilies, cumin, oregano, mayo, sour cream, and ranch dressing mix.

In a 9 by 13 by 2 in. pan crumble 1/2 of the cornbread.
layer with 1/2 of the beans, mayo. mixture, corn, tomatoes, green peppers, green onion, bacon and cheese.

Repeat layers (the dish will be very full!) and heavy!
store in the refridgerator!